Easter Tagliatelle is an easy and economical first course. It’s one of those recipes that tell of tradition, family and the desire to gather around a richly set table. Genuine and made with simple ingredients, they can become something really special on festive days.
During the Easter lunch homemade family recipes that have been handed down through generations are a must.
The tagliatelle, strictly fresh egg pasta, are the perfect symbol of this conviviality: hearty, enveloping and ideal to dress with flavorful sauces. This time I suggest a variation: tagliatelle nests. You don’t need to pre-cook the pasta and they can be adapted to your tastes: from the classic meat ragù to a sauce with mushrooms, cream and ham, up to richer versions with sausage, peas or cheeses. Whatever sauce you choose, the result is always a dish that wins everyone over, young and old.
Also try the crepe tagliatelle and the sailor’s tagliatelle. One of the great advantages of Easter tagliatelle is that they can be prepared in advance: the sauce can be ready ahead of time and you can assemble everything shortly before serving. Whether it’s a traditional lunch or a more informal Easter, Easter tagliatelle are always the right choice: elegant, tasty and sure to please everyone. A first course that never goes out of style and makes the table even more festive.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Energy 489.74 (Kcal)
- Carbohydrates 38.64 (g) of which sugars 1.49 (g)
- Proteins 32.81 (g)
- Fat 22.74 (g) of which saturated 5.37 (g)of which unsaturated 6.75 (g)
- Fibers 2.11 (g)
- Sodium 1,044.78 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz fresh egg tagliatelle
- 12 oz ground beef
- to taste extra virgin olive oil
- to taste celery
- to taste carrot
- 1/2 onion
- to taste wine
- to taste salt
- 5.3 oz scamorza cheese
- to taste grated Parmesan cheese
- 0.83 cup tomato passata
- 3 hard-boiled eggs
How to make Easter Tagliatelle
Chop the celery, carrot and onion and sauté them in a pan with a drizzle of oil.
Add the meat, season with salt and then deglaze with the wine. Then pour in the tomato passata and continue cooking for another 20 minutes.
Put the sauce into a baking dish and then place the tagliatelle nests on top.
Cover the nests with plenty of sauce, scamorza and Parmesan. At this point bake in the oven at 338°F for 30-35 minutes; halfway through cooking, pour in a couple of ladles of vegetable broth or hot water. Remove your tagliatelle nests from the oven and serve hot.
Storage and variations for Easter Tagliatelle
You can store Easter Tagliatelle in the refrigerator in an airtight container for up to two days. You can add mushrooms, pancetta or speck cut into cubes, or béchamel for a creamier result.
